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Wednesday, January 21, 2015

Show Me the Cabbage

When one thinks of roasted vegetables, chances are cabbage is not among them. In fact when you think of vegetables at all, chances are cabbage isn't one you think of first. I admit cabbage certainly isn't my go-to veggie but because it's included in our CSA vegetables regularly, I've come to enjoy this little green delight. And, what's more, is it's a health powerhouse, making it not only good but good for you.

As a member of the cruciferous family, cabbage is a great source of antioxidants and phytonutrients known to play a role in cancer prevention. These nutrients also help lower LDL cholesterol, which can help manage and prevent heart disease. In addition, cabbage is high in fiber and is loaded with vitamins and minerals such as Vitamin K, Vitamin C, several of the B vitamins (such as B1, B5, B6 and folate) as well as potassium, magnesium, calcium and iron.

Thankfully enjoying cabbage goes far beyond your average bowl of cole slaw. This roasted cabbage recipe is so delicious, you'll forget you're eating cabbage. Now, you don't want to cook cabbage too long because it will lose its health benefits the longer it cooks. You want the leaves to still retain their crunch.

Preheat your oven to 400 degrees. I usually get anywhere from 1-3 heads of cabbage at a time, so that's why there's a variation in the amount. Regardless, remove the outer leaves of the cabbage and chop off the thick stem at the bottom. Cut the cabbage head in half, and then half again, making wedges. Place 1 tbs of coconut oil in a spoon. Using another spoon, lightly rub some oil on each cabbage wedge. Dip the one spoon into the oil and rub it onto the wedge. Sprinkle salt and pepper to your liking.

Place your wedges on a rimmed baking sheet that's been sprayed with high-heat coconut oil spray. Roast the cabbage for about 10-15 minutes, until you see the edges browning some. Remove and eat up!

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